Blackberry Custard Donuts

• Vegetarian

• Refrigerated

  • 2 Eggs, large free range

• Baking & Spices

  • 50 g Caster sugar
  • 525 g Plain flour
  • 14 g Yeast, dried

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 25 g Butter
  • 125 ml Milk

• Liquids

  • 100 ml Water

Found on wildeorchard.co.uk

Description

Directions

• In a large bowl place the flour.
• In a medium sauce pan warm the milk to body temperature. Add in the sugar and yeast and let stand for 5 minutes to activate the yeast.
• Add to the milk and yeast mixture, the eggs and the melted butter.
• Add this to the flour along with 100ml of water. Mix until a dough forms.
• You can knead this for 10 minutes or for 5 minutes in a mixer with a dough hook on medium speed.
• Leave the dough to rest for 1 hour or until doubled in size in a lightly oiled bowl. Cover with cling film.
• Once the dough has doubled, knock all the air out by gently kneading it. Then divide into 14 donuts. Mine weighed 75g each.
• Leave them on a lightly oiled baking tray to prove again for 30 minutes. Cover with a damp tea towel.
• Meanwhile, in a large, high sided pan, heat 2 litres of canola or vegetable oil to 180c. Fry to donuts for 2-3 minutes per side. Until they are golden and fluffy.
• Drain them on some kitchen paper, then toss them in sugar.
• Once they are cool fill with the jam and custard.